CHRISTINE GALLARY
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Creamy Asparagus and Potato Soup Recipe

3/10/2014

2 Comments

 
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Since San Francisco experienced a polar vortex-free winter, we probably aren't as desperate as the rest of the country for spring to arrive. But it's still exciting to see daylight savings come and asparagus cropping up at the market. This easy soup recipe, a twist on Aida Mollenkamp's leek-and-potato version, is a great bridge between seasons and can even be served hot or cold. Simmer a bunch of asparagus, potatoes, broth, onion, and thyme together, then purée with cream. And if you're wondering if you can save some calories by not using the cream, I'm going to wave my recipe-testing finger at you and tell you to live a little - 1/3 cup of cream in 9 cups of soup is nothing, and your taste buds will thank you for using it. (Click "Read More" below for the full recipe.)

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2 Comments
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    Photo by Jennifer Quen

    WELCOME

    I'm a food editor and professionally trained recipe developer and food stylist. You'll usually find me in the kitchen tinkering with new ideas and recipes to share with others. 

    When I'm not there, I'm probably wandering through grocery stores and farmer's markets, sniffing and searching for something new and inspiring!

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